4 oz. olive oil
1 oz. white vinegar
1 oz. lemon juice
1/2 tsp. mustard, any kind
1/2 tsp. Worcestershire Sauce
1/2 tsp. coarse pepper
1/4 to 1/2 c. Parmesan cheese
1/2 to 1 tsp. salt or to taste
3 cloves crushed garlic
2 inch tube of anchovy paste
1 raw egg
Croutons
1 lg. head or 2 sm. heads of Romaine lettuce

In a shaker, mix all the ingredients except croutons, lettuce, and cheese. Shake well until thoroughly mixed. To prepare lettuce, hold leafy end and chop from bottom up a 1 to 1 1/2 inch section into basin of cold water. Wash lettuce and drain. In a large bowl place lettuce and croutons; then cover with dressing and mix. After thoroughly mixed, sprinkle with Parmesan cheese.